Gluten Free Tempura Artichoke Hearts with Vegan Goody-Goody Sauce Recipe

by Carol Kicinski on February 29, 2012

Post image for Gluten Free Tempura Artichoke Hearts with Vegan Goody-Goody Sauce Recipe As a person who has been transplanted from the San Francisco Bay area of California to the Tampa Bay area of Florida there are things I miss about California; the culture, the progressive restaurants (many of which have a great selection of gluten free recipes available) and the divergence of locals all in easy reach of one another.

In fourty-five minutes I could be one of the most beautiful cities in the world or, driving the same amount of time in the opposite direction, in a quaint, hippy collage town on the beach. In half that time I could be hiking in the hills. In about 4 hours I could be in Lake Tahoe; water sports and gaming in the summer, skiing (and gaming) in the winter. I was surrounded by Silicon Valley with its high energy, high tech, big business feel but a short car ride ended me up in Monterey County with its ruggedly beautiful beaches, acres upon acres of farm land and maybe best of all – artichokes!

Before going gluten free every trip to Monterey County included stopping at some road side dive for fried artichoke hearts. Maybe it is because of an upcoming trip home in March that fried artichokes have been on my mind lately. Knowing I would not be able to indulge, I decided to try my hand at making some at home.

You know me, I like to keep things simple which is why I started off with canned artichoke hearts – if you would like to buy a dozen artichokes, peel off the spiny leaves at your own risk, scrape away the grizzly center thistle, cut them up and place in lemon water and do it all quickly so as not to let the chokes turn brown, then be my guest. If not then just do as I do and use canned or even thawed frozen artichoke hearts and let someone else do all that work.

I made a simple tempura batter out of rice flour and ice cold club soda, fried them in screaming hot vegetable oil (the trick to fried food that isn’t greasy is HOT OIL) and served them with a gluten free, vegan version of one of my Japanese steak house favorites – Goody-Goody Sauce made with Vegenaise. As much as I loved the fried artichoke hearts at the road side dives in Monterey County, I have to say I liked these better – they were lighter, crispier and more than a little addictive!

If you are going to give this recipe a go at your house (and I highly recommend you do!) here’s a few tips;

  • Make your Goody-Goody Sauce first so the flavors have time to meld and so it’s ready when the artichokes are done.
  • Get all your equipment and ingredients out before you start – line a couple oven-safe plates with paper towels and heat the oven to 200 degrees to keep the artichokes warm. Also have your kosher salt on hand so you gave each batch a light sprinkle as soon as they come out of the oil.
  • Dry your artichoke hearts on paper toweling before putting them into the tempura batter.
  • Use really cold club soda – I put my refrigerated club soda into the freezer while my oil was heating to make sure it was REALLY cold. Mix your tempura batter when the oil is almost to 375 degrees.
  • Use a high sided, heavy saucepan for frying. Of course if you happen to have a deep fryer, then all the better but it is really not necessary.
  • Use a fry or candy thermometer so you can accurately gauge the temperature of the oil.
  • Keep the temperature of the oil between 350 and 375 degrees – if the temp drops while frying a batch let it come back up before starting your next batch.
  • Fry your artichokes in small batches – about 6 at a time so the temperature stays fairly even.
  • Don’t use the same slotted spoon to remove the artichokes from the oil as you used to put them in.
  • After frying each batch of artichoke hearta, remove any pieces of fried batter from the oil so they don’t burn and give your oil a burned flavor (these are actually pretty good to snack on while frying the rest of the artichokes).
  • If soy is an issue, use soy free Vegenaise and Earth Balance.
  • Keep your husband (wife, significant other, kids, friends, etc.) out of the kitchen while making these if you actually want to have any left to serve.
  • An ice cold glass of good sake makes a really perfect accompaniment to this recipe.

Gluten Free Tempura Artichokes with Goody-Goody Sauce

Gluten Free Tempura Artichoke Hearts with Vegan Goody-Goody Sauce

Ingredients

Vegan Goody-Goody Sauce

¾ cup Vegenaise (egg free mayonnaise substitute)
2 tablespoons water
1 teaspoon tomato paste
1 small clove garlic, finely minced or grated on a microplane grater
1½ teaspoons melted Earth Balance (dairy free butter substitute)
2 teaspoon sugar or light agave
2 – 4 dashes Tabasco sauce (hot sauce)

Gluten Free Tempura Artichoke Hearts

2 cans quartered artichoke hearts (not marinated) or 2 packages frozen artichoke hearts, thawed
3 – 4 cups vegetable oil
1½ cups white rice flour (possibly more)
1½ cups cold club soda (possibly more)
Kosher or fine sea salt

Directions

Vegan Goody-Goody Sauce

Whisk all ingredients together in a small mixing bowl. Putin small serving dish, cover with plastic wrap and refrigerate until ready to serve. Can be made up to 3 days ahead.

Gluten Free Tempura Artichoke Hearts

Preheat oven to 200 degrees. Line 2 oven proof plates with several layers of paper towels.

Drain the artichoke hearts and place on a couple layers of paper towels, pat dry.

Fill a heavy, high-sided saucepan with about 3 inches of oil. Heat oil to 375 degrees (use a fry or candy thermometer to gauge temperature).

When the oil is almost to temperature, whisk 1½ cups rice flour with 1½ cups cold club soda until smooth. You should have a batter the consistency of thick pancake batter, if too thin add a little more rice flour, if too thick add some more club soda.

Put about 6 artichoke heart quarters into the batter and coat each one by turning in the batter with a slotted spoon. Remove each artichoke heart quarter individually with the slotted spoon, let some of the batter drip off back into the bow and then carefully place in the hot oil. Fry until lightly golden with a few darker brown spots, about 2 – 3 minutes per batch. Remove from the oil and place on prepared plates. Sprinkle with some salt. Place in oven to keep warm. If the oil has dropped below 350 degrees, let it come back up to temperature before frying the next batch. Continue until all the artichokes heart quarters have been fried.

Serve hot with the Goody-Goody Sauce.

Servings

A gluten free, vegan side dish that serves 6 as an appetizer.

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Categories:    Appetizers
  • Anita

    Oh My! Excuse me but I am sort of speachless here. You had me at tempura.

    • Carol Kicinski

      Haha Anita! And you can do the same with any vegetable!

  • http://www.carascravings.com Cara

    Any place where fried artichoke stands are so abundant sounds like my kind of place! (And to think, I’ve never even had a fried artichoke!) and ps, I had no idea a tempura batter was so easy to make.

    • Carol Kicinski

      I’m with you Cara! And yes, so simple!

  • http://www.eatglutenfree.info Megan

    I love tempura! I never thought I would find a gluten free recipe, thanks!

    • Carol Kicinski

      My pleasure Megan, enjoy!

  • http://www.sheletthemeatcake.com Maggie

    I am with Anita! A little speechless Carol. Oh how I love(d) tempura. Melt in your mouth goodness. Can I please come to your house?!

    • Carol Kicinski

      Any time Maggie!!!

  • Jody

    I just bought a raw artichoke and hadn’t decided what I would make. How can I use it for this? Sounds amazing!!

    • Carol Kicinski

      Hi Jody – you would have to cut off the outer leaves and trim up the heart removing the choke. I don’t think I would do this for just one artichoke because you would just have 4 pieces if you quartered the heart. What I would do personally with one artichoke is steam or boil it and eat it with the sauce that way. This recipe is easy to do with the canned or frozen artichoke hearts because the work of preparing the hearts has been done for you already and thats the hard part. But I do love a boiled artichoke too!!!

  • ans

    when i have a ‘fry day’ i use the burner outside on the grill to heat the oil, then keep things warm inside the grill. the house doesn’t smell like ick nor have oil splattered all over it. i do love a good fry day….

    • Carol Kicinski

      Now that’s a good idea! Thanks for the suggestion, I am going to have to try that next time!

  • http://www.cookitallergyfree.com/blog Kim (Cook It Allergy Free)

    So…I understood everything you said about the bay area, especially the part about going to Monterrey and stopping for fried artichoke hearts (amongst other special treats). We used to rent a house in Monterrey Dunes every summer for a few weeks and it was my favorite trip of the year! You are really making me miss home right now! :( Anyway, I love this recipe! And I must agree with Anita (your first commenter)…you had me at gluten free tempura too! These look heavenly. But what I really want is for you to make them for me! :)

    • Carol Kicinski

      We have so much in common Kim! We used to rent a beach house in Monterey too every year late summer or early fall (BEST time for the beach in Monterey is the fall – Indian summers and the 10 best weather days on the planet!) and it was somthing we looked forward to every year. COme on over – I will make these for you anytime!

  • http://www.celiaccity.com Sarah @ Celiac in the City

    Too funny, I just left the same comment as Anita on your FB page. :) Great minds. These look amazing. I’m not a big fan of frying things in our apartment (but house hunting has begun) but when we’re up north at our place up there, I don’t mind as much. I’m putting these on the list for our next trip up there!

    • Carol Kicinski

      Good luck with your house hunting! ANd thanks.

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  • http://www.realfoodallergyfree.com Nancy @Real Food Allergy Free

    Wow! This looks absolutely amazing! I’ve already pinned it. I’d love for you to share it at Allergy Free Wednesdays http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/ I know my readers would love this. Hope to see you there!

  • http://glutenfreeeasily.com Shirley @ gfe

    OMG, Carol! I am all over this recipe. I’ll be making this for Mr. GFE and me this evening!! We need a Friday evening pick-me-up. :-) My “go to” sauce of late is simply pizza sauce with a little mayo added. So easy and so good. Thanks for this awesome tempura recipe! Will report back, of course. ;-)

    xo,
    Shirley

    • Carol Kicinski

      Thanks Shirley. I hope you and Mr. GFE enjoy your evening!
      xo,
      c

  • http://glutenfreetravels.blogspot.com Nancy@http://glutenfreetravels.blogspot.com

    These sound absolutely wonderful. I love artichoke hearts in any form and I just happen to have a can in my kitchen. Guess we’ll be having Tempera Artichoke Hearts tonight. Yum!

    • Carol Kicinski

      Hmmm, let me guess…:) Enjoy Nancy!

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  • http://snixykitchen.wordpress.com Sarah

    Oh boy, I had asparagus fritters at a restaurant once and was in love. Artichokes are in my top 5 favorite foods – I might have to break my no frying in my kitchen rule for these!

    • Carol Kicinski

      Haha Sarah – I hate to say it but they are worth it!

  • http://www.betsylife.com Betsy

    Great recipe! These look so amazing, I’d love if you’d link up to our online Seasonal Potluck. Its a collection of seasonal recipes, and March is artichoke month! http://bit.ly/zRfNjo

    • Carol Kicinski

      Thanks Betsy!

  • Chelsey

    I heard amazing review about “Deep freid Vegan Artichokes” 2 days ago from a client. My cliient has only had this dish at a restaruant so I was not sure that I would even consider attempting to cook this. Since I was planning a vegan dinner this weekend I thought, why not go with my clients enthusiastic appeal about deep fried Vegan Articchokes?? I had nothing to lose considering I had other appetizers planned. THIS RECIPE that you shared here was enjoyed by my guests and exceded expectations. After the first bite, words could not explain the enjoyment and flavor that my guests were attempting to share while they snacked! The detail that you provided ensured me that I did every step correct in order to prepare this dish just right. I felt very confident with your instructions to present this tasty app for my friends. I ended up making a second batch becuase these fantastic treats were something eaten quickly and a polite request for more was heard from EVERYONE!

    Many thanks for this gorgeous recipe!!

    • Carol Kicinski

      Hi Chelsey – thanks so much for your kind words and I am so happy your guests enjoyed this as much as mine did! You are very, very welcome!

  • http://snixykitchen.com Sarah

    Just adapted these for an appetizer for our anniversary dinner tonight – yummy! Thanks for the idea!

    • Carol Kicinski

      Happy Anniversary! Ours is right around the corner.

    • Carol Kicinski

      My pleasure! Enjoy.

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